Coconut & Cherry Granola

Ingredients

250g old fashioned rolled oats

75g shredded coconut

50g desiccated coconut

70g almonds

1 tsp salt

100g coconut oil

85g maple syrup

75g sour cherries

75g raisins

50g candied ginger

Steps

Preheat the oven to 325F.

Mix together oats, both coconuts, almonds (you can leave them whole or chop them, up to you!), and salt. Melt the coconut oil in a small pan set over a low heat until it’s fully liquid. Pour the maple syrup and coconut oil over the oat mixture. Stir well to combine.

Spoon the mixture onto a lined baking tray, as big as you have. Use two if you need so it’s not trapped in too thick a layer, and spread it out so it’s evenly distributed. Bake for 15 minutes. Remove from the oven and use a spatula or wooden spoon to mix again — the edges should be turning golden brown at this time so try to get those bits into the middle and the paler bits out to the edge. Return to the oven and bake for 15 minutes more until it is all a toasty golden brown. If it needs another few minutes let it have it — just watch the hazelnuts and coconut, they’ll burn first.

Chop the candied ginger into raisin-size pieces. Pour sour cherries, raisins, and ginger into a clean big, wide bowl.

Once baked let the granola cool for 5-10 minutes, then tip into the dried fruit mix. Stir together to combine. Store in an airtight container for up to 2 weeks.